1. Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting sit for 10-12 minutes.
2. Remove the eggs from the pot and place them in an ice bath to cool.
3. Once cooled, peel the eggs and slice them in half lengthwise.
4. Remove the yolks and place them in a bowl.
5. Add mayonnaise, gochujang, Dijon mustard, rice vinegar, and salt to the yolks and mix until smooth.
6. Fill the egg whites with the yolk mixture.
7. Garnish with chopped green onions before serving.

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